Non-GMO - Heirloom - Open Pollinated - High Germination Rate

Seeds For: Vegetable Gardening

Days to Full Maturity: 70 -- Annual --

70 Days.

Starts yellow; turns to light purple.

Purple/White Exterior, White Flesh

Sweet taste similar to green bell peppers.

Golden Cal Wonder Bell Pepper Seeds – An American heirloom since 1920. This prolific trouble-free pepper is one of the best open-pollinated yellow bells available. It has a very sweet flavor making it a wonderful addition to salads, stir-fries, and any dish where great color and sweet taste are desired.

Cubanelle - An heirloom sweet Italian frying pepper with a sweet mild flavor. The cubanelle is growing in popularity and these bright green thin-walled peppers add a pretty color for frying and cooking. Chefs and home cooks often prefer them to bell peppers because of their excellent flavor and their low moisture content, which makes them perfect for quick cooking in lots of recipes.

Peppers can grow to 5" long on productive 30” plants. It is best to cut them from the stem when they are yellowish-green, but they can also be left on the plant to mature to bright red. Capsicum annuum (75 days) Heirloom - Open-pollinated

Heat Level: None - Sweet Pepper

In early spring, start seeds indoors 8 weeks prior to warm nightly temperatures. Place the seeds in sterile media and cover 1/4” deep. Provide 85°F bottom heat, bright light, and keep moist at all times. Seeds will germinate in 7 - 21 days. Transplant seedlings into pots and grow until there are 6 true leaves on the plant. Plant them directly into rich soil, 30” apart, or into large 5-gallon containers. Easy to grow in containers.

Plants can grow 3 to 4 ft tall. Harvest Tips: Harvest sweet peppers when they are green or fully mature using a garden scissor so you don't damage the plant.

Virginia Heirloom,

Appearance: Round, slightly flattened, and orange

Taste: Sweet and tangy

Size: 5–7 cm in diameter

Plant height: About 3 ft

Maturity: 60–70 days

Uses: Great for salads, stuffing, roasting, or on the barbecue

Growing: Sow seeds indoors 6–8 weeks before the last frost, 1/4 inch deep, and keep soil warm. Transplant into 1 inch cells or 2 inch pots at 1–2 leaf stage.

Companions: Carrots, cucumbers, eggplant

Red Marconis have a wonderful smoky-sweet flavor that becomes richer when grilled or roasted. They taste great fresh off the plant and look great in salads. Other tasty ways to enjoy this pepper include frying, stuffing, or grilling it. Our favorite way to use the big Red Marconi is in Fajitas!

Medium early variety that particularity suitable for cultivating outdoors. It is exceptionally uniform, heavy, has consistent, sweet flesh and is bright red when ripe. Very highly appreciated by consumers. SOWING: in a nursery in November and transplant in January or alternatively, directly in January – April. Transplant when the plants are approx, 15 cm tall and place them in rows at a distance of 40 cm along the row, leaving 50 cm between the rows.

This Italian sweet pepper is an heirloom and produces large 7-8" long fruits. The giant peppers have a sweet earthy flavor and thin skin. They mature from green to red on the 30" tall plant plants. Their flavor is best when peppers mature to bright red. 

Capsicum annuum (80 days) Open-Pollinated

Heat Level: Sweet Scoville: 0

In early spring, start seeds indoors 8 weeks prior to warm nightly temperatures. Place the seeds in sterile media and cover 1/4” deep. Provide 85°F bottom heat, bright light and keep moist at all times. Seeds will germinate in 7 - 21 days. Transplant seedlings into pots and grow until there are 6 true leaves on the plant. Plant them directly into rich soil, 30” apart or into large 5 gallon containers. Harvest peppers when they are green. 

Nocera Rosso sel. Giapponese is a delicious Italian pepper variety that is long and narrow with three lobes. It has thick sweet flesh and ripens from green to red. The plants are disease resistant. 85 days.

Medium–early variety, prism-shaped fruits with 3-4 lobes, very long, average weight of 300 gr. Thick, sweet flesh, dark green and bright red when ripe. Vigorous plant with excellent coverage of leaves, good cropper. Suitable variety for outdoors cultivation. SOWING:  Under glass in winter and in open seedbed in March-April. Transplant when young plants are about 15-20 cm high, at intervals of 40 cm along rows and 50 cm between rows

21-26 days, 72°F.

Start early indoors and transplant well after last frost. Grow seedlings at 62°F night temperature and 70°F day temperature. Lower temperatures permanently reduce plant productivity.

Scovilles are a measure of heat.

NOCERA ROSSO sel GIAPPONESE - sweet; Bell Elongated; 4.5 to 5 inches long by 2 to 3 inches wide; thick flesh; matures from green to red; pendant pods; green leaves; 18 to 24 inches tall; Late Season (80-90 days); Uses: Large Stuffing; from Italy; C.annuum.

One of the oldest Italian peppers, belongs to the `giant` due to the average weight of the fruit of 400 g. Used fresh, processed or for pickles. Resistant to most diseases.

Colors to red when ripe. 3 lobed fruit. 6" wide.

Capriglio peppers are a late variety: they're harvested from August through late October. They can be stuffed with rice and baked, or pan fried with oil and oregano. Thanks to their meaty texture, they're also perfect in preserves.

Appearance: Medium-small sized, slightly heart-shaped with three noticeable ribs, red when ripe.

Flavor: Sweet and mild

Texture: Thick, juicy flesh

Usage: Great for stuffing and baking, also used fresh in salads

Origin: Capriglio d'Asti, Piedmont region of Italy Packet contains 10 seeds. 

The Stocky Red Italian Rooster Pepper is a classic heirloom Capsicum annuum variety prized for its excellent roasting quality and sweet flavor. The plant produces abundant, elongated fruits about 6–7 inches long with smooth, straight sides and thick walls. Peppers ripen from green to a deep, glossy red and grow on sturdy, leafy plants that typically reach 2–3 feet tall, offering good sun protection for the fruit.

This is a completely sweet pepper with no heat, making it ideal for a wide range of culinary uses. Its thick, juicy flesh delivers a rich, mildly fruity sweetness and a crisp texture when fresh. When roasted, the skin peels easily, and the flavor becomes even sweeter and more complex. It is especially well suited for roasting, grilling, frying, stuffing, or slicing fresh into salads.